Brioche Buns

Instructions

1. Prepare the dough
   In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Mix briefly to combine. In a separate bowl, whisk together the eggs and warm milk. With the mixer running on low speed, gradually add the egg mixture to the dry ingredients. Mix until incorporated, about 2 minutes.
2. Add the butter
   Increase the mixer speed to medium-low and add the butter and honey, one tablespoon at a time, allowing each addition to incorporate before adding the next. Once all butter is added, increase speed to medium and knead the dough for 8-10 minutes until it's smooth, elastic, and pulls away from the sides of the bowl.
3. First rise
   Transfer the dough to a lightly greased large bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours. The dough will be very soft and somewhat sticky.
4. Shape the buns
   Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal portions (about 110-115g each). Shape each portion into a tight ball by pulling the edges toward the center and pinching to seal. Place the dough balls, seam side down, on a parchment-lined baking sheet, leaving about 2-3 inches between each bun.
5. Second rise
   Loosely cover the shaped buns with plastic wrap or a clean kitchen towel and let rise until puffy and nearly doubled, about 45-60 minutes. Towards the end of the rising time, preheat your oven to 375°F (190°C).
6. Bake the buns
   Gently brush the tops of the buns with egg wash and sprinkle with sesame seeds if desired. Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the internal temperature reaches 190°F (88°C). Transfer to a wire rack to cool completely before slicing.